Badam Halwa (Almond Halwa)

Submitted By:Vaishali

A rich soft halwa with saffron – a treat to the taste buds…A quick version!

1 cup Almonds (badam)
3/4 cup Ghee (clarified butter)
1 cup Milk
7-8 piece Saffron threads
1 cup Sugar (granulated sugar)
3/4 cup Water

1. Soak almonds overnight or for atleast 6 hrs till the skin pops out of the almonds when you squeeze the almond with your fingers.
2. Skin the almonds and grind in mixer/blender to make a thick paste with milk (adding little by little at a time).
3. Heat sugar and water till it starts boiling. Add saffron threads mixed with a tsp of warm milk to the water and sugar syrup and boil for about 1-2 mins. Add the badam and milk paste.
4. Now add ghee little by little mixing well. Keep mixing till the mixture thickens little and there are wrinkle formations when you move your spatula in the mixture. This will about 10-12 minutes.
5. Remove from heat and cool. The halwa will thicken more as it cools. You will not be able to make pieces. Also, using a non-stick utensil can help to make the process of mixing easy since the halwa will not stick to the pan.

Some additional tips:
Adding a lot of saffron will not only add a rich natural colour but a lovely aroma to the dessert. Use atleast 7-8 threads.

Print Friendly, PDF & Email

7 thoughts on “Badam Halwa (Almond Halwa)

  1. Hi i am just a newbee in the cooking field, don’t know much so just wanted to ask one simple question that is it necessary to take out the skin, cant the whole almond(with skin) be grind-ed.

    1. Hi,

      This is a viewer submitted recipe from a long time ago so we cannot speak for them. The skin possibly can be used, but the color would not be nice and white.

    1. Hi There,

      This is a viewer submitted recipe and we have never tried it with the powder but by the sound of it, it should work well (and a great time saver 🙂 Let us know you feedback!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.